Taiwanese Braised Chicken Recipe

Taiwanese Braised Chicken is a variation of a popular Taiwanese chicken dish called Three Cup Chicken.

The Three Cup actually refers to 1 cup of sesame oil, 1 cup of soy sauce and 1 cup of rice wine. That is quite a bit of oil and salt!

This recipe uses much less sesame oil and oyster sauce to replace the soy sauce. Oyster sauce is very salty and has a thicker consistency.

You can follow the directions below of sautéing the ginger and garlic OR follow my shortcut - put every thing together, from chicken through rice wine and refrigerate and marinate overnight.

Slow Cooker or Crockpot Taiwanese Braised Chicken Recipe

INGREDIENTS:

4 pieces Chicken Breast
½ cup ginger, sliced
5 cloves Garlic, peeled
2 tablespoon sesame oil
2 tablespoon sugar
1/4 cup oyster sauce
2 tablespoon rice wine
2 stalks Basil (I use the leaves only)
salt for seasoning
1 tablespoon cornstarch dissolved in 1 tablespoon water as thickening agent

DIRECTIONS:

Lightly season chicken with some salt.
Combine sugar, oyster sauce and rice wine. Mix well.
Heat sesame oil in the slow cooker pot or Dutch oven over medium heat.
Add ginger and garlic, saute till fragrant.
Add chicken
Transfer to slow cooker base or to crockpot.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken pieces from the pot.
Place slow cooker pot over medium heat or transfer sauce to saucepan.
Add basil leaves.
Combine 1 tablespoon cornstarch with 1 tablespoon water and add to sauce.
Stir till thickened.
This Taiwanese Braised Chicken is best served with steamed rice and vegetables.